汉中地区泡菜水品质评价

Evaluation of quality of Paocai water in Hanzhong area

该研究以29份汉中泡菜水为对象,采用电子舌、电子鼻及高效液相色谱(HPLC)和气相色谱-质谱联用(GC-MS)等方法,对汉中地区泡菜水的品质进行了研究。结果发现,汉中地区泡菜水在酸味和后味A等滋味指标以及芳香类物质、烷烃类物质和硫化物等风味指标上的差异相对较大。通过聚类分析(CA)和主成分分析(PCA)发现,汉中泡菜水按其品质可分为三个聚类,其主要差异是由风味所导致的,且隶属于聚类Ⅲ的泡菜水样本在芳香类物质的含量上显著高于其他聚类(P<0.05),后味A的强度显著较低(P<0.05),其品质要优于其他泡菜水样本。

In this study, using 29 samples of Paocai water in Hanzhong of Shaanxi as research materials, the quality of Paocai water in Hanzhong area were researched by means of electronic tongue, electronic nose, HPLC and GC-MS. The results showed that there were relatively large differences in the flavor indexes of Paocai water in Hanzhong area, such as sour taste and aftertaste A, aromatic substances, alkanes and sulfides. Through clustering analysis(CA)and principal component analysis(PCA), results showed that Hanzhong Paocai water could be divided into three cluster according to its quality, the main difference was caused by the flavor, and the content of aromatic substance of Paocai water samples that belonged to cluster Ⅲ was significantly higher than other cluster(P<0.05), the strength of the aftertaste A was significantly lower(P<0.05), and its quality was better than other Paocai water samples.